OMG you guys, I need to tell you about the dinner I made last night that had my husband taking pictures for his Instagram (and he NEVER does that). This Grilled California Avocado Chicken is basically summer on a plate, and it made me feel like I was dining at some trendy cafe instead of sitting on my patio with my dog begging for scraps.

The backstory

I found this recipe last year when I was on that whole “eat clean” kick that lasted approximately 17 days. But this dish stuck around because it’s legitimately delicious, not just “healthy-food” delicious. You know what I mean? Like, it’s actually crave-worthy.

My neighbor stopped by while I was grilling and literally invited herself to dinner based on the smell alone. I wasn’t even mad because I got to show off.

What you’ll need

Chicken breasts – about 4 normal-sized ones
A bunch of spices you definitely already have: paprika, cumin, garlic powder, salt, pepper
A couple of perfectly ripe avocados (finding these is honestly the hardest part of the recipe)
Some cherry tomatoes, red onion, and fresh cilantro
That fancy balsamic glaze stuff (just buy it, don’t try to make it—learn from my mistakes)

Let’s make this happen

First, you’ll mix up a super simple marinade for the chicken: olive oil, garlic, paprika, cumin, lemon juice, salt, and pepper. Let the chicken soak up all that goodness for at least 30 minutes. I usually do this in the morning before work so it’s extra flavorful.
Fire up your grill to medium-high. If you don’t have a grill, a grill pan works too—I used one all winter and still got those pretty grill marks!
Cook the chicken for about 5-6 minutes per side. The key is NOT overcooking it. Nobody likes dry chicken! If you’re paranoid about doneness like I am, get a meat thermometer. Life-changing.
While the chicken is resting (yes, it needs to rest—I was today years old when I learned that properly), slice up those perfect avocados, halve some cherry tomatoes, and thinly slice some red onion.
Arrange everything on top of the chicken, sprinkle with cilantro, and drizzle with that balsamic glaze in fancy zigzags like you’re on Top Chef.

Real talk and tips

Finding perfect avocados is an art. Buy them rock hard 2-3 days before you need them and let them ripen on your counter. Or just pray to the avocado gods.
If someone in your house hates cilantro (like my sister who swears it tastes like soap), basil is a great substitute.
This recipe is perfect for company because it looks WAY fancier than the effort required. I serve it with some roasted sweet potatoes and pretend I slaved away all day.

Last week I made this for my book club, and Brenda (who never compliments anything) asked for the recipe. BRENDA! That’s how you know it’s good.